Tomato Passata

Tomato Passata

  • Preparation 25 min
  • Cooking 45 min
  • Servings 1
  • Makes 3 cups (750 ml)
  • Freezes Yes

Passata, or tomato coulis, is a fine purée rather than a thick sauce. Pardon the pun...but you won't lay off the sauce with this one!

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 53)



    • 4.4 lb (2 kg) plum tomatoes
    • 1 onion, cut into thin wedges
    • 2 garlic cloves, thinly sliced
    • 1/4 cup (10 g) fresh basil leaves
    • 1 tsp salt


Note from Ricardo

We prefer Italian tomatoes (Romanella or San Marzano) for this sauce. Oblong and fleshier, they contain less water and fewer seeds.

Double up: Make a bigger batch to freeze, and you'll always have a base on hand for pasta and pizza sauces.

Personal Note